concept

Free radical

Free radicals (e.g., superoxide, nitric oxide, and hydroxyl radicals) and other reactive species (e.g., hydrogen peroxide, peroxynitrite, and hypochlorous acid) are produced in the body, primarily as a result of aerobic metabolism. Antioxidants (e.g., glutathione, arginine, citrulline, taurine, creatine, selenium, zinc, vitamin E, vitamin C, vitamin A, and tea polyphenols) and antioxidant enzymes (e.g., superoxide dismutase, catalase, glutathione reductase, and glutathione peroxidases) exert synergistic actions in scavenging free radicals.

Ref:
Yun-Zhong Fang, Sheng Yang, Guoyao Wu, Free radicals, antioxidants, and nutrition, Nutrition, Volume 18, Issue 10, 2002, Pages 872-879, ISSN 0899-9007, https://doi.org/10.1016/S0899-9007(02)00916-4. (https://www.sciencedirect.com/science/article/pii/S0899900702009164)

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Added on Oct 2, 2022 by Barbara Van De Keer

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